Method

Place quinoa in boiling water for 12 mins then strain and allow to cool.

In a food processor blend nuts, bread, herbs, oil and a pinch of salt and peps until all combined without being too fine.

Heat up a non stick fry pan to a high temperature with a little olive oil and gently sear the Barramundi skin down until crispy and golden. Lay the Barramundi on a small tray covered with greaseproof paper. Mix the quinoa and crumb together and place on top of the Barra until covered. Keep it loose without packing it down, needs to be about an even centimetre of crumb covering the fish. Place in oven for 9 minutes.

On a mandolin or with a sharp knife, slice fennel and apple into a bowl. Add chopped segments from the grapefruit, lime and orange. Add a touch of mount zero lime pressed ev. olive oil. The citrus in the segments combined with the olive oil will act as a dressing. Place lightly and neatly in the centre of a bowl or plate. Lastly place Barramundi on top of the salad along with a lemon wedge.